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Lawrence D. Smith

Vanilla Boston Cream Pie, Silky Custard

A sophisticated take on classic Boston Cream Pie featuring tender vanilla cake layers, silky homemade pastry cream, and rich dark chocolate ganache.
The components can be prepared ahead, then piped and layered into an eye-catching dessert with contrasting textures and flavors.
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Prep Time 2 hours
Cook Time 55 minutes
Total Time 2 hours 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Ganache
  • 10 oz good-quality dark chocolate finely chopped
  • 3/4 cup heavy cream
  • 1/4 cup unsalted butter very soft but not melted
Pastry Cream
  • 2 cups milk divided
  • 1/2 tsp vanilla bean paste or vanilla
  • 1/4 cup cornstarch
  • 1/3 cup granulated sugar
  • 2 large egg yolks
Vanilla Cake
  • 1 recipe vanilla cake prepared according to the original recipe instructions

Equipment

  • Large heatproof bowl
  • Small saucepan
  • Medium saucepan
  • Medium mixing bowl
  • Whisk
  • Silicone spatula
  • Fine-mesh strainer
  • Plastic wrap
  • Double boiler, if needed
  • Cake stand or serving plate
  • Piping bags
  • French piping tips, including Wilton 6B, Wilton 32, Ateco 867
  • Round piping tips, including Wilton 1A and 2A
  • Refrigerator

Method
 

Chocolate Ganache
  1. Prepare the Chocolate: Place the finely chopped dark chocolate in a large heatproof bowl.
  2. Heat the Cream: Pour the heavy cream into a small saucepan and cook over medium heat, stirring frequently, until it just begins to simmer. Do not allow it to boil.
  3. Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate, cover the bowl with plastic wrap, and let it stand for 5 minutes.
  4. Smooth the Ganache: Remove the covering and gently stir with a spatula until the chocolate is completely smooth.
  5. Add the Butter: Stir in the softened butter until fully incorporated and the ganache is smooth. If necessary, set the bowl over a double boiler and stir until both the chocolate and butter have completely melted.
  6. Set the Ganache: Press plastic wrap directly onto the surface of the ganache and leave it at room temperature overnight so it can thicken and set.
Pastry Cream
  1. Heat the Milk: Place 1 1/2 cups of the milk and the vanilla bean paste in a medium saucepan. Cook over high heat, stirring frequently, until the milk just begins to simmer. Remove from the heat.
  2. Make the Egg Mixture: In a medium bowl, whisk together the remaining 1/2 cup milk, egg yolks, granulated sugar, and cornstarch.
  3. Temper the Eggs: While whisking vigorously, slowly pour the hot milk into the egg mixture, incorporating it gradually.
  4. Cook the Custard: Return the mixture to the saucepan and cook over high heat, whisking constantly, until the pastry cream thickens and reaches a boil.
  5. Strain the Cream: Pour the cooked pastry cream through a strainer into a small bowl to remove any lumps.
  6. Cool and Chill: Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate for a couple of hours until set.
  7. Smooth the Pastry Cream: Once chilled and set, whisk the pastry cream thoroughly by hand until completely smooth.
Vanilla Cake
  1. Prepare the Cake: Prepare the vanilla cake according to the original recipe instructions and allow it to reach the stage required for assembly.
Assembly
  1. Prepare the Bottom Layer: Place one cake layer on a cake stand or serving plate.
  2. Pipe the Border: Using a Wilton 6B tip, pipe a border of rosettes around the perimeter of the cake layer.
  3. Chill the Layer: Refrigerate the decorated cake layer for 20 minutes so the piped border can set.
  4. Decorate the Second Layer: Meanwhile, turn the remaining cake layer upside down so you can work on its flat bottom surface. Using different French and round piping tips, pipe assorted dollops of ganache and pastry cream across the layer.
    Use French tips such as Wilton 6B, Wilton 32, or Ateco 867 for the ganache, and round tips such as Wilton 1A or 2A for the pastry cream.
  5. Fill the Center: Remove the chilled cake layer from the refrigerator and carefully fill the center with pastry cream. A piping bag can be used to add dollops and fill the center evenly.
  6. Stack the Cake: Gently place the decorated cake layer on top of the filled bottom layer. Alternatively, wait until the bottom layer has been chilled and filled before stacking and decorating the top layer.

Notes

  • Prepare the chocolate ganache and pastry cream in advance so both components have time to reach the proper consistency before assembly.
  • For the ganache, the butter should be very soft but not melted before it is stirred into the chocolate mixture.
  • Heat the heavy cream only until it begins to simmer; do not boil it.
  • Press plastic wrap directly against the surface of both the ganache and pastry cream to help prevent unwanted surface changes while they set.
  • The pastry cream should be refrigerated for a couple of hours before whisking it smooth and using it for assembly.
  • For the most polished presentation, pipe the ganache and pastry cream using several French and round piping tips to create varied shapes and sizes.
  • When decorating the second cake layer, flipping it upside down provides a flat surface that is easier to pipe.
  • If you refrigerate the ganache to speed up setting, stir it frequently and avoid leaving it refrigerated overnight because it can become too firm.
  • The finished cake combines a soft vanilla crumb, creamy pastry filling, and rich dark chocolate ganache in each slice.